R & D Seafood

Recipes
Finfish Recipes | Seafood Appetizers | Grilled Seafood Recipes | Shellfish Recipes | Seafood Soups and Bisques

New England Clam Chowder

4 slices bacon, diced	1½ cups chopped onion
1½ cups water	4 cups peeled and cubed potatoes
1½ teaspoons salt	ground black pepper to taste
3 cups half-and-half	3 tablespoons butter
2 (10 ounce) cans minced clams

1. Place diced bacon in large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Lobster Bisque

2 Lobsters, medium sized	¼ cup Soft butter
¼ cup flour	3 cups milk; heated
¼ tsp. Nutmeg	1 cup cream; hot but not boiling
¼ cup Dry sherry	1/8 tsp. Parsley; minced
1/8 tsp. paprika	2½ cups poultry stock
1 onion; sliced	4 celery stalks; with leaves
2 cloves garlic, whole	1 bay leaf
6 Peppercorns

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with soft butter, blend in the flour. Gradually pour into this mixture the heated milk and nutmeg.
When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Manhattan Clam Chowder

10 to 12 lbs. Quahogs	4 sm. onions, minced
4 oz. salt pork	1 can stewed tomatoes, drained
6 to 8 potatoes, peeled & diced	1 can tomato paste

Vigorously scrub clams under running water to clean. In 2 inches water, steam the clams until open, reserving liquid. Remove from the shell and chop fine. Dice the salt pork and fry until just crisp. Discard crisp pieces and sauté clam meat and onion in renderings; remove and set aside. Cook potatoes in fresh water until tender. Discard water. Add all ingredients to potatoes, adding reserved clam juice as necessary. Add extra bottled clam juice or water if required. Simmer 30 minutes and serve with oyster crackers. Serves 6 to 8.

New England Fish Chowder

½ lb. bacon, cut into 1-inch pieces	2 cups milk or half-and-half
1 small onion, finely chopped	2 lb. cod fillets, cut in 2-inch chunks
2 medium potatoes, peeled and cut into ½ -inch dice	½ tsp. salt
¼ tsp. pepper	2 cups clam juice

In a large saucepan, cook the bacon over medium-high heat, stirring, until browned and crisp, about 3 minutes. Remove with a slotted spoon to drain on paper towels. Pour off all but 2 tbsp. fat. Add onion to the bacon fat and cook over medium heat, stirring occasionally, until softened, about 2 to 3 minutes. Add potatoes, clam juice and milk or half-and-half. Bring to a simmer over medium-high heat, lower heat to medium, and cook 5 minutes. Add fish and cook 10 to 12 minutes, or until potatoes are tender and fish is opaque throughout. Add cooked bacon and season with salt and pepper to taste. Serves 4.

Bouillabaisse (Fish Stew)

¼ cup olive oil	1 cup chopped onion (optional)
3 cloves garlic, crushed	4 bottles clam juice -- (8 oz.)
2 cans whole (1 lb. 12 oz.)peeled tomatoes, undrained	1 orange peel spiral (2-inches)
¾ Tsp. salt	1 lb. cod steaks
¼ Tsp. crumbled saffron	¼ Tsp. fennel seed
1/8 Tsp. dried thyme leaves	1/8 Tsp. pepper
2 bay leaves	2 Pkg. frozen rock-lobster tails -- (8 oz.)
1 lb. halibut steaks	½ lb. sea scallops

Heat olive oil in an 8-quart kettle. Add chopped onion and 3 cloves garlic; sauté until onion is tender, about 5 minutes. Add clam juice, undrained tomatoes, ¾ cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered, 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1½-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces; simmer covered 10 minutes. Add sea scallops and simmer, over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute different varieties of fish, if desired.